As someone who loves cookies, I can say that these are some of the best that I have had. They are easy to make, moist, and delicious. They have a bit of a kick to them but as you will see, it is up to you how spicy you make them. What you will need: 1⁄2 cup flour- I used cup4cup 3⁄4 cup cocoa- I used Hershey's cocoa 3⁄4 tsp. ground cinnamon 1⁄2-3⁄4 tsp. cayenne 1⁄4 tsp. salt 1⁄4 tsp. freshly ground black pepper 1 cup sugar 1 1⁄2 tsp. vanilla extract 1 egg 12 tbsp. cold unsalted butter, cut into small pieces White Chocolate Drizzle: 1 cup white chocolate chips 4 teaspoons milk 1/2 teaspoon vanilla 1. Whisk the flour, cocoa, cinnamon, cayenne, salt, and pepper together in a medium bowl and set aside. 2. Put sugar, vanilla, and egg into a large bowl and beat with an electric mixer on high speed until thick and pale, about 3 minutes. Add butter and continue to beat on high speed until smooth, about 3 minutes more. Using your fingers, work flour mixture into butter mixture until dough is just combined. 3. Divide dough in half and roll each half into a 9" log. Wrap each log in parchment paper, twisting ends tightly to make a uniform cylinder. Freeze dough logs (min. 2-8 hours). 4. Preheat oven to 350°. Unwrap dough and slice each log into rounds about 1⁄3" thick. Place rounds 1⁄2" apart on parchment paper-lined cookie sheets. Bake cookies until slightly puffed and tiny cracks appear on surface (10-12 minutes). For the white chocolate drizzle: 1. Combine white chocolate chips with milk and vanilla. 2. Microwave on 70 percent power for 1 minute. 3. Stir. Repeat, if necessary, for 10 to 20 seconds until chocolate is melted and mixture is smooth. 4. Use a condiment drizzle or a fork. Place the kitchens in the fridge to cool. Once cool, serve and enjoy! Comments are closed.
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AuthorA native Montrealer who is documenting gluten free recipes from her new home in Virginia. Archives
May 2017
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